Shrimp Marinara Gnocchi

Aloha!!

K! This is my first time making gnocchi and I am really excited! I’ve really only ever tried it once too but I really want to branch out and start making more adventurous things.

I got store bought gnocchi (cuz aint nobody got time to make it from scratch) and was thinking about what I could do and I decided to make it like a pasta paired with shrimp and this is what I came up with! Enjoy 🙂

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RECIPE:

Ingredients:

  • 500g gnocchi
  • 4 cups water
  • 3/4 cup shrimp (without shells)
  • 1/2 garlic large clove (finely chopped)
  • 1/4 small onion (sliced)
  • 3/4 tbs olive oil
  • 1/2 cup chopped fresh spinach
  • 1/2 roma tomato (chopped)
  • 1/2 jar of pasta sauce. I used presidents choice portebello mushroom sauce
  • 1/8 tsp dried basil
  • salt & pepper to taste

Directions:

1. Bring a pot of water to a boil and add the gnocchi. Add salt and let boil until gnocchi comes to the surface. Drain and set aside (keep in pot).
2. Place a large saucepan over medium heat and add in the oil. When hot, add in the shrimp, garlic and onions. Sautee until the shrimp turns pinkIMG_0376
3. Add in the tomatoes and pasta sauce. Let simmer for 3 minutes
4. Add the dried basil, spinahc, salt and pepper to taste
5. Pour the sace over the drained gnocchi on low heat. Stir and let sit here for 3 minutes.

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6. Enjoy!

 

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FLOURLESS PEANUT BUTTER CHOCOLATE CHIP MUG CAKE

Who doesn’t love mug cakes?

They are such an efficient way to get cake when you’re craving cake. Now it was my birthday a few days ago, and I’ve had cake all week but I still want more. So this flourless mug cake is a little guilt free and I’m living for it.

I’m craving home made cake and I’m gonna make one gosh darn it and it will be ready in 5 minutes 🙂

Easy, perfectly porportioned, warm, fast, ugh. k I can literally talk about mug cakes forever so let’s just get to the recipe!


RECIPE

INGREDIENTS:

  • 3 tbsp peanut butter
  • 1 tbsp brown sugar
  • 1/4 tsp baking powder
  • 1 egg
  • 2 tbsp chocolate chips

DIRECTIONS:

  1. Add all ingredients except the chocolate chips to a microwave-safe mug or ramekin. Whisk till it’s all combined and smooth. Stir in 1 tbsp of chocolate chips then sprinkle the remaining chocolate chips over surface of cake.
  2. Heat in microwave for 1 minute and 45 seconds or until a toothpick inserted comes out clean.

Blueberry Lemonade Mimosa

Aloha friends!

This is the Monday-est Monday ever so for getting through it, I am rewarding myself with a delicious boozey drink!

The ultimate power couple is lemon and alcohol (which gets boring fast!) but throw in something extra to spice things up and you have my attention!

With this recipe, you can easily substitute the blueberries for raspberries, cherries, strawberries, you name it!

RECIPE

INGREDIENTS

  • 1 1/4 cup Water
  • 1 cup Sugar
  • 1.5 cup Blueberries
  • 1/2 tsp Lemon Zest
  • Lemonade
  • Prosecco
  • Lemon wedges and extra blueberries for garnish

METHOD

  1. Make blueberry syrup- add the water, sugar, blueberries and lemon zest to a medium sized pan and simmer for 5 minutes stirring occassionally
  2. Strain this mixture
  3. In glasses pour in the lemonade to half way, then fill with prosecco to 3/4 way.
  4. Pour in a tablespoon of the syrup into each glass and garnish with some blueberries and a lemon wedge each.
  5. SALUT!

Apple Cinnamon Cake

Is it fall yet? Cuz it sure feels like it!

Fall is my favorite season and from now on in my household, I declare it fall! That means more cuddles, tea with most meals and deserts best served warm-like my apple cinnamon cake.

This cake is super fluffy and goes so well with ice cream! Let me know if you try this recipe! 🙂 Enjoy. 

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INGREDIENTS:

1/3 cup packed brown sugar
1 tsp. cinnamon
2 apples peeled, cored and chopped
2/3 cup granulated sugar
1/2 cup unsalted butter, softened
2 eggs
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract, (optional)
1 1/2 cup all-purpose flour (or cake flour)
1 3/4 tsp. baking powder
1/4 tsp. salt
1/2 cup milk

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.  Grease and flour a baking pan and set aside.
  2.  In a medium bowl, mix the brown sugar and cinnamon.  Add the apples and toss making sure the apples are coated with the cinnamon-sugar mixture.IMG_0277
  3.  In a large bowl, cream the butter and sugar until light and fluffy.  Beat in the eggs, one at a time, until it’s all combined.  Add the vanilla and almond extract and mix until combined.  In a separate medium bowl, whisk the flour, baking powder and salt together.  Add dry mixture to creamed mixture alternating with milk, starting and ending with flour mixture. Make sure it’s all combined.
  4. Pour in half of the batter into the baking pan; then top with a layer of the apple mixture and press gently into the batter. Pour the remaining batter over the apple layer and the top it off with the remaining apple mixture and gently press in.IMG_0278
  5. Bake for 54 minutes or until a toothpick inserted in the centre comes out clean.
  6. Cool and serve (best when it’s warm) 

Sugar Cookies

Happy Monday!!!

If you’ve got the Monday blues say ‘I’. IIIIIIII

Hopefully these sugar cookies should SWEETEN up your day ><

They are very easy to make but they take about 2 and a half hours because of refrigerating the dough. So while they’re cooling, you can relax, have a bath, have some wine, maybe go for a jog… The sky is the limit (for two or more hours).

Dough chilling in the refrigerator
Dough chilling in the refrigerator

They are really fluffy, soft and melt in your mouth. Perfect for a night in after work.

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Hearts and MIttens 🙂



Here’s the receipe! ENJOY ❤

INGREDIENTS:

  • 1 cup butter
  • 1 cup granulated sugar
  • 1/4 cup unsweetened apple sauce
  • 1/2 teaspoon of vanilla
  • 3 cups flour
  • 1/4 teaspoon of salt

METHOD:

  1. Mix the butter and sugar until fluffy. Add the applesauce and vanilla and continue to mix until combined.
  2. Add flour and salt and mix until combined.
  3. Mold and divide the dough into two discs. Wrap each disc in plastic wrap and refrigerate for at least two hours. (I refrigerated mine overnight because I got too lazy—if you do this, give them five minutes to get a little soft outside of the fridge before you go right into rolling if you don’t want sore arms the next day)
  4. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  5. Sprinkle a flat surface with flour to roll the dough. Unwrap one of the discs and sprinkle flour.
  6. Roll the dough to about 1/4 of an inch thickness and cut out shapes using cookie cutters. Place them on a cookie sheet and bake for 15 minutes.

Homemade Soft Pretzel Bites

Hello and happy Tuesday!! 2/5ths done the work week but who’s counting right? (HAHA..~not me~)

Well I’m glad to be home. Today was a regular work day filled with its ups and downs so getting home to my shows is really, really exciting!

I know I’m not alone when I say I love to munch or sip on something while watching TV but I’m tired of the regular- chips, popcorn, leftovers, the list goes on. So I decided to shake things up a little bit with these pretzel bites.

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These are perfect for any occasion- potlucks, movie parties, brithdays, or even a night in like today. And who doesn’t like soft pretzels???? I mean come on! They come from heaven (or someone who is really good in the kitchen- so really, the same thing).

Anyways, here’s the recipe! Hope you enjoy 😀

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INGREDIENTS: 

  • 1 1/2 cups warm water
  • 2 tablespoons golden yellow sugar
  • 1 1/8 teaspoons baking soda mixed with 1 1/8 teaspoons lemon juice
  • 1/2 cup melted unsalted butter
  • 2 1/2 teaspoons salt
  • 4 3/4 cups all-purpose flour
  • Vegetable oil
  • 12 cups water
  • 1/2 cup baking soda
  • 1 whole egg, beaten with 1 tablespoon cold water
  • Coarse sea salt

METHOD:

  1. Mix the water, sugar, baking soda-lemon mixture, and butter in the medium sized bowl until combined. Let sit for 5 minutes.
  2. Add the salt and flour to the water mixture and mix with dough hook on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 30 seconds. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
  3. Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
  4. Preheat the oven to 425 degrees F.
  5. Bring the 12 cups of water to a boil in a small pan over high heat and carefully add the baking soda very slowly as it will boil over.
  6. Line a baking sheet with foil or oil spray.
  7. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 pieces. Roll each piece into a long rope. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches for about 30 seconds/ batch. Remove with a large slotted spoon. Place pretzel bites on a baking sheet. Make sure they are not touching. Brush the tops with the egg wash and season with the salt. Place into the oven and bake for 19 minutes until golden brown.
  8. Remove to a baking rack and let rest 5 minutes before eating.

*You can dip these in cheese sauce, honey, or toss them in sugar and cinnamon as I did.

Caramel Nutella Cookie Bombs

Hello hello! Sorry I haven’t posted in a while. It’s been a very hectic two weeks but my life has finally fallen back into place and I think I can relax and bake yummy things now 🙂

Last time I made banana nutella popsicles and I haven’t used the nutella since. So I figured I’d make another nutella recipe!

These have literally goodness oozing from them. Nutella, caramel, chocolate chips, cocoa…literally a dream! These cookies are the bomb! 😉 (see what I did there?)

These are really soft on the inside and more crunchy on the outsides ❤

I’m literally raving over these. They are just so good. LIke????!

Anyways, making this was messy. I’m not gonna lie! You have to get in with your hands but it’s so worth it.

During the preparation, I used a end of a spoon instead of my finger like #4 in the directions suggest. It’s just easier because my nails are long. (I know it’s bad kitchen etiquette but contrary to popular belief, I have a life outside of my kitchen)

This is what they looked like raw:

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So essentially, I rolled the dough into a ball, made a hole in the dough, filled the hole with nutella and caramel syrup then covered the top with a flat piece of dough.

The nutella and syrup don’t exactly explode in your mouth but they are a nice surprise every time!

Anyways, here’s the recipe 🙂

Ingredients:

1/2 cup butter

1 1/2 cups light brown sugar

2 eggs

1/2 cup cocoa powder

1/4 tsp salt

3/4 tsp baking powder

2 cups all-purpose flour

½ cup chocolate chips

1/2 cup nutella

½ cup of caramel syrup

 

Directions:

  1. Line a cookie pan with parchment paper and preheat your oven to 350F (175C)
  2. In a medium saucepan, melt the butter over medium heat. When it’s melted, take the pan off the heat and stir in the brown sugar and eggs. Then add the cocoa, salt and baking powder and stir until well combined.
  3. Pour the mixture into a bowl, add the flour and stir until no even; then stir in the chocolate chips. Note that the mixture will be very thick so you might want to use your hands instead of a spoon or mixer.
  4. Take 1 heaped tbsp of dough, use your finger make a large indentation the centre of the dough; fill the indentation with a small blob of nutella and top it up with some caramel syrup. Top with a flattened tablespoon of dough, and seal the edges.
  5. Do this for each cookie and bake for 10 minutes.